Coconut Custard – a delicious recipe with eggs, milk, sugar, like coconut, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven at 350
2
Lightly butter 6 ramekins
3
Heat a full kettle of water to boiling, plus a pot of water if you think you will need more (I do)
4
Heat milk to very hot but not boiling
5
Lightly beat eggs
6
Add sugar, vanilla and salt, beat until sugar is dissolved
7
Very slowly beat in hot milk
8
Add coconut
9
Pour into ramekins, dust with nutmeg
10
Place ramekins in a deep baking pan, place baking pan on center rack in oven pulled out just far enough to very carefully add boiling water to pan.
11
Water should come at least halfway up the ramekins.
12
Be careful not to overfill, when you push the pan all the way into the oven you do not want the water to slosh into the custard
13
Bake about 30 minutes, until set and firm
384
kcal
Calories
18
g
Fat
36
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, 3 cup milk, 1/2 cup sugar, 1/2 cup shredded, sweetened coconut plus a bit more if you like coconut (I do), and more.
Yes, Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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